Easy Homemade Carrot Bundt Cake with Cream Cheese Glaze
A moist, spiced carrot Bundt cake topped with a cream cheese glaze—perfect for celebrations or everyday indulgence.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2½ cup grated carrots
- 1 tsp vanilla extract
- ½ cup crushed pineapple (drained) – optional
- ½ cup chopped walnuts or pecans
For the Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tbsp milk (more if needed)
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat oven to 175°C (350°F). Grease and flour a 10-cup Bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Prepare Wet Mix: In a large bowl, beat eggs, granulated sugar, brown sugar, and oil until smooth. Add vanilla.
- Combine: Gradually add the dry ingredients into the wet. Fold in grated carrots, pineapple (if using), and nuts.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- Make Glaze: Beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix until pourable.
- Glaze & Serve: Drizzle glaze over the cooled cake. Let set before slicing.
Notes
To keep the cake tender, avoid overmixing the batter. For optimal moisture, use freshly grated carrots instead of pre-shredded ones.